Hello everyone! This was such a fun video & recipe to make, thank you so much to Alex & Joey from @allplants for joining me on #FoodWithFriends. I loved learning this recipe and all about what allplants do!
And of course, thanks to #YouTubeSpaceLondon for letting us cook in your kitchen space and to our lovely competition winners Harriet, Hayley, Emily & Lucie for cooking alongside us! If you try this recipe at home make sure to tag me & allplants 🙂
Subscribe to allplants channel:
Video By Dave Neale, www.wildstagstudio.com
—
INGREDIENTS
Ragu
1 tbsp olive oil
1 white onion, diced
½ cup celery, finely diced
½ cup carrots, finely diced
1 tsp garlic puree
1 tbsp apple sauce
1 tbsp tomato puree
1 tbsp sundried tomatoes, chopped
1 pack of sunblush tomotoes
⅓ cup red wine
1 cup passata
1 tin plum tomatoes
1 cup water
1 cup button mushrooms, finely chopped (and/or chestnut mushrooms)
1 tsp italian herbs + ½ tsp salt
½ cup chopped walnuts
1 cup cooked lentils
Porcini mushroom powder
90g Rigatoni pasta
Almond parm
½ cup flaked almonds
½ tsp garlic puree
½ tbsp lemon juice
1 tbsp nutritional yeast
1 tbsp sunflower seeds
¼ tsp sea salt
METHOD
The ragu
1. Add oil to pre-heated pan.Toss in white onion and cook for 2-3 minutes, until translucent.
2. Add celery, carrots and cook down for 5 minutes.
3. Add garlic puree, apple sauce, tomato puree and sundried tomatoes and stir to combine.
4. Add red wine and cook down, for 5 minutes to allow the alcohol to cook off.
5. Then add the passata, plum tomatoes, water, chopped mushrooms, porcini mushroom powder, salt and italian herbs and let simmer for 20-25 minutes, stirring often.
6. Stir in the chopped/nibber walnuts and cooked lentils.
7. Combine with cooked pasta and top with almond parmesan.
The almond parm:
Toss flaked almonds and sunflower seeds (both toasted for 6mins @ 190 until golden brown), garlic puree, lemon juice, nutritional yeast and salt into a blender.
Pulse for 30 seconds, until you reach a crumb texture.
To assemble
-Boil 90g rigatoni.
-Once cooked, combine with ragu and serve.
-Top with almond parm.